Head over to my friend Debbie's blog, The Gluten-Free 'Dish', and check out her recent grain-free carrot cake recipe (note: it's not a tree-nut free recipe, but it sure looks good and is appropriate for those who can have nuts)

November 17, 2011

I made a small batch of this soup earlier this week but it was so good, that I had to make another batch. This time I made a bigger batch. After Sophie had a bowl for lunch and my four bowls, I put the remainder away, three 32-oz jars.

I am already looking forward to another bowl later!

Potato Leek Soup

Ingredients:

9 large russet potatoes, peeled and cubed

4 carrots, peeled and cubed

1 small leek, sliced into half rounds

1 large yellow onion, diced

16 cups of water

dash of sea salt

Directions:

Add all the vegetables to a large soup pot

Pour in water and turn stove on high

Bring to a boil, then turn down to medium heat

You want the soup to be on a nice low boil, but not a high boil or the bottom will burn

Cook, lid off, stirring occassionally

Continue to cook until well done, about 1 hour 30 minutes

Remove from heat

Using a potato masher, mash some of the potatoes and then stir the soup well

If you don't have a potato masher, you can pour some of the soup into a food processor or blender

October 31, 2008

Thanks to Vittoria at Deliciously Gluten Free for hosting this month and asking me to join in. I started doing research on what is indigenous to Colorado, since her chosen theme was native food to our area.

I found out that corn in Colorado can be traced to the ancient Anasazi. They farmed at Mesa Verde in Cortez, Colorado. Corn, along with squash and beans, served as their staple foods (Source: Corn is King in Colorado).

Mesquite grows wildly in Colorado. Native's in the Southwest depended on mesquite. Mesquite provided food, fuel, shelter, weapons, medicine, and cosmetics. As time went on, the dependency on mesquite diminished as refined sugar and wheat flour became staples (Source: Mesquite as a food).

Butternut Squash Soup:

1 medium to large butternut squash (peel with knife and chop into pieces)

Bake at 350 degrees fahrenheit for approximately 30 minutes or until done.

Mesquite has a somewhat nutty and chocolate like flavor. Its aroma even resembles cocoa. This dish came out almost like chocolate cake. And while it would be good along side the Butternut Squash Soup, it is also fantastic drizzled with blueberry syrup. We made this blueberry syrup for our pancakes and I hadn't anticipated pouring it onto the cake. I don't have the recipe for the syrup exactly, but I can tell you that we basically cooked down organic blueberries with a little bit of maple syrup and apple juice.

September 06, 2008

I got the idea for this soup from the Holistic Chef. I used her recipe and changed it a bit to suit my tastes.

Ingredients:

Coconut oil for sauteing

1 medium yellow onion, chopped

2 medium yellow carrots, chopped (you can use orange ones)

3 stems of scallions, chopped

1 3/4 cups red lentils, rinsed well

4 cups of water (or vegetable stock if you prefer)

1 can of coconut milk

2 tablespoons lemon juice

Salt to taste

In a large soup pot, heat oil over medium low heat. Add onion and carrot. Saute until onions are soft.

Add lentils, water, coconut milk and salt to the pot. Stir well.

Bring to a boil, stir, reduce heat and cover. Cook for about 30 minutes or until lentils are soft and done. Remove from heat once the lentils are done.

Serve in a bowl with gluten-free biscuits. We made some pumpkin biscuits with Bob's Red Mill GF biscuit mix, adding our own pureed pumpkin. We had this on Labor Day. It was good, and the day was perfect for it too. It was a taste of Fall.

Next up will be my cucumbers that I promised in an earlier post. I am going to be starting another giveaway soon, this time for a gluten-free product. So check back!